Saturday, October 8, 2011

Pappardelle with Meat Ragu

Takes more then 2 hours to slow cook the Pork Shoulder, but well woth the wait for a super tender meat ragu and delicious mix of tomato, red wine and sweet vegetables

We were having friends for dinner, and as usual, I experienced the joy and stress of selecting what to make. My friend, Jen, suggested pasta, so I pulled this recipe from "The Nest" Magazine that I've been saving since Summer 2008. Paired with a selection of Giada recipes for the Salad, Dessert and Signature Cocktail the meal was a good amount of food but not overwhelming and the blend of flavors worked perfectly:

3/ Add wine and scrape bottom of pot to loosen browned bits. Cook on medium-high heat about 7 minutes or until the wine is almost evaporated. Stir in chopped tomato and broth. Bring mixture to a simmer over medium-low heat. Simmer 2 hours or until meat is tender; remove bay leaf. Skim any excess oil off the top of ragu and press down on ragu with a potato masher or spatula to break up any large pieces.

About Me

I'm a Design Director who lives in Redondo Beach and works for Skechers, USA. I have a small baby line called, Chocolate Milke. I love to exercise, dance, pilates and yoga. I love to travel and try new restaurants and bars. I love my husband, the very talented actor - Michael Lanahan, and our beautiful little girl, Finley, more than anything else.